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Forest Lawn Bakery

2 - 4527 8 Avenue SE Calgary AB T2A 0A7 · Food - General

Official record from Alberta →

Inspection summary

Forest Lawn Bakery has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on June 16, 2026, recorded 4 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on June 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on December 31, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 4, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 5 separate inspections, most recently on June 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on June 16, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Owner was using Time as a Public Health Control. No procedures were provided to AHS for review and approval.Please provide a procedure on steamed rice cakes using Time as a Public Health Control.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • BBQ pork buns were measured at 44.5 degrees C and Hot dog buns were measured at 46.5 degrees C. in the large stand-up hot holding unit Discarded the BBQ pork buns and hot dog buns. Store all hot perishable foods at 60 degrees C or higher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Walk-in cooler door: A wooden strip was placed on the door. Unfinished wood, it hard to keep it clean. Provide a proper strip to fix the door. 2) Walk-in freezer door strip was deteriorating. Ice build-up around the walk-in freezer door frame. clean the walk-in freezer and fix the door.3) Sheeter belt was deteriorating. Belt was stained and dried dough build-up on the surface. Replace the sheeter belt.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The facility did not have cleaning schedule.- Develop a cleaning schedule. - A blank cleaning schedule template was sent via email.2) Coolers, freezers and food surface sanitizer charts. Check and record coolers, freezers, and food surface sanitizer daily.
  2. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hands were dried on the cloth towel throughout the day. Use paper towels to dry hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Detergent plastic bucket was used to store baking oil.Use a food grade bucket. 2) Blue Rubbermaid container was used to store sesames.Use a food grade container for food.3) Bags of bake goods were stored directly on the walk-in freezer floor. Store food at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Steamed rice cakes were left out at room temperature. 2) Deep-fried dumplings in the hot holding were measured 45.8 degrees C and pork pies were measured at 45.4 degrees C. Discarded the deep-fried dumplings and pork pie3) Cake cooler behind the desk was measured at 8.5 degrees C. 1 to 3) Store perishable food at 4.0 degrees C or below or at 60 degrees C or higher.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gaps along the back screen door. Fix the back screen door or keep the back door close.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Vents above the main cook line were missing covers. Provide covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Flour sifter was held together with green tape.Fix or replace the flour sifter2) Mixer buttons were covered with green tape.Fix or replace the buttons. 3) Walk-in cooler door was covered with stains and dried dough. A wooden strip was placed on the door. Unfinished wood, it hard to keep it clean. Dried dough and stains on the wooden strip.Clean the walk-in cooler and provide a proper strip to fix the door. 4) Walk-in freezer door strip was deteriorating. Ice build-up around the walk-in freezer door frame. Stains and dried dough on the walk-in freezer door. clean the walk-in freezer and fix the door.5) Sheeter belt was deteriorating. Belt was stained and dried dough build-up on the surface. Replace the sheeter belt.6) Sugar paper bags were being re-used to line the baking trays.Use once and then discard.7) Red and green plastic strings were tied to the stand-up cooler handles.Remove strings and use the handle to open the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Repeat Violation***Previous Violation1. Hard to reach areas and equipment (such as dough mixture) appeared dirty with food debris.- Clean the equipment, floor, walls and hard to reach areas.2. The facility did not have cleaning schedule.- Develop a cleaning schedule. - A blank cleaning schedule template was sent via email.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please keep all cleaning cloths in a sanitizer solution when not in use. Please do not store used rags on the counter.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips found on site. Please obtain test strips to test chemical sanitizer concentrations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Repeat Violation***Previous Violation1. Hard to reach areas and equipment (such as dough mixture) appeared dirty with food debris.- Clean the equipment, floor, walls and hard to reach areas.2. The facility did not have cleaning schedule.- Develop a cleaning schedule. - A blank cleaning schedule template was sent via email.
  4. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few shelves in the food prep area were unfinished._ Pint or seal the unfinished shelves, so that the shelves are smooth, impervious and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Hard to reach areas and equipment (such as dough mixture) appeared dirty with food debris.- Clean the equipment, floor, walls and hard to reach areas.2. The facility did not have cleaning schedule.- Develop a cleaning schedule. - A blank cleaning schedule template was sent via email.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding cabinet at front of the facility was measured at 49C.- Ensure all hot holding units are 60C or higher. Unit should be 60C before food product is stored inside for hot holding.- Operator changed the setting to the hot holding unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A newly built mezzanine with raw wood for storage was observed in the facility.Ensure to paint it so that it is smooth, easily cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease and debris under the cooking equipment (stove/oven) next to the dish pit and food store shelves by the back door.- Please clean this area and ensure regular cleaning is done.

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